How to mitigate bloody thighs while Deep Frying

The blood (if it appears) is always centered upon the hip ball and socket joint within the upper thigh near the back bone.  Turn the thigh over and grasp it with both hands such that you can snap the hip ball free of it's socket by pushing both hands down and away from each other until you visibly see the ball emerge from the socket.  This allows the cooking oil to freely access blood "ground zero" during deep frying (which is something it can't do if this step is ignored).  Do this step before egg washing and coating the thighs.

I learned this technique while watching a Jamaican Chef deep frying chicken on YouTube.